High Protein Chicken Potato Bowl for Easy Weekly Meal Prep
A cozy, one-pan chicken and potato dish smothered in a rich garlic cheese sauce. Hearty, creamy, and easy to prepare for weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 lb boneless, skinless chicken breast or thighs, diced
1 1/2 lbs Yukon gold potatoes, diced
1 tbsp olive oil
Salt and black pepper to taste
1/2 tsp paprika
1/2 tsp dried thyme
2 tbsp butter
3 garlic cloves, minced
2 tbsp all-purpose flour
1 cup chicken broth
1 cup cream or half-and-half
1 1/2 cups shredded sharp cheddar cheese
Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 400°F. Toss diced potatoes with oil, salt, pepper, and paprika. Roast 25–30 minutes.
- Cook chicken in a skillet over medium-high heat with a little oil and thyme until browned. Remove and set aside.
- In same skillet, melt butter. Sauté garlic for 30 seconds, then stir in flour to make a roux.
- Gradually whisk in broth, then add cream. Simmer 2–3 minutes until thickened.
- Stir in cheese until melted and smooth. Season to taste.
- Add cooked chicken and roasted potatoes to sauce. Stir gently to coat.
- Serve hot, garnished with parsley or chives if desired.
Notes
Use freshly shredded cheese for best results. Leftovers reheat well with a splash of broth.